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Sensory Evaluation Practices
Abstract
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. * Emphasizes the importance of a
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Cited by
Sweet potato: a review of its past, present, and future role in human nutrition
Bovell‐Benjamin, A. C. (2007) · Advances in food and nutrition research · doi:10.1016/s1043-4526(06)52001-7 · Cited by 574
Quick and dirty but still pretty good: a review of new descriptive methods in food science
Valentin, D., Chollet, S., Lelièvre, M., & Abdi, H. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03022.x · Cited by 391
Wine Vinegar: Technology, Authenticity and Quality Evaluation
Tesfaye, W., Morales, M. L., Garcı́a-Parrilla, M. C., & Troncoso, A. M. (2002) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00023-7 · Cited by 239
Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask
Chollet, S., Lelièvre, M., Abdi, H., & Valentin, D. (2011) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.02.004 · Cited by 162
The drinking experience: Cup or content?
Schifferstein, H. N. J. (2009) · Food Quality and Preference · doi:10.1016/j.foodqual.2008.11.003 · Cited by 134
Metadata
- Venue
- Elsevier eBooks
- Publisher
- Elsevier
- Published
- 2021
- OpenAlex
- W4207052260
- Cited by
- 1,322
- References
- 0
- FWCI
- 59.15
- Type
- book
- Language
- en
- Open access
- closed
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